Blueberry-Strawberry Jam

2 quarts of strawberries
3 pints of blueberries
4 cups of sugar
1/4 cup lemon juice
1 package pectin

Follow the directions for canning that are found on the pectin packaging! Be sure to read the directions for your pressure canner as well! And keep jars and lids in HOT (not boiling water) water before adding jelly. All important canning instructions can be found HERE!)

1. Wash and dry blueberries and strawberries. Remove stems from strawberries and any strays on the blueberries.

2. In large saucepan, crush blueberries and strawberries with potato masher. Add pectin and lemon juice. Bring to a boil. Add sugar and return to bowl for 1 minute, stirring constantly.  

3. Using tools, transfer jelly into ball jars.

4. Add sealed jars to pressure canner and process at 5 lbs of pressure for 10 minutes.  Follow cooling instructions in your pressure canner’s manual.

5. Label jars and stash away to use later or give as gifts!

**Please be sure to consult Pick Your Own and/or the instructions on your canner and pectin packaging. These directions are just a sketch of the different steps involved in the process!


  1. says

    yum yum homemade jam, very impressive….I wish I wasn’t so scared of canning, I feel like if I try it I’ll blow up the kitchen or something

  2. says

    I love canning! It’s something I would have never pictured myself doing, say, a year ago, but I enjoy it so much. I think that pick-your-own website is really great- I found the directions to be very accurate and easy-to-follow. I’m glad you’re enjoying canning too!

    (I’m thinking since they say the jams have a shelf life of six months, that I will end up making more jam in the middle of winter with all the blueberries and strawberries I’ve frozen while they were on sale! Then we will always have homemade jam!)

  3. says

    I’d just add that you don’t need a pressure canner to make jams. A water bath canner works fine and is much less expensive and still plenty safe (USDA and Ball both recommend water bath for jams).

    Another tip is that with modern no-sugar-needed pectins (which are natural products, derived from apples and crabapples), you can use much less sugar (even none), than granma did, and still ensure a good gell / set!

    You find many simple, illustrated jam (and other canning/freezing/preserving) directions here:


  4. says

    I also went a little crazy with the $1 pints of blueberries and $1.25 strawberries and I made some bb&s jams too! They were wonderful! My first attempt and I loved it! So does everyone who tries it!

  5. Amy says

    I found some great deals on canning jars at walmart. I don’t know if they have them anymore, but they were on clearance. At the end of the summer I can usually find all my canning and pickling stuff on clearance, which makes this an even better deal! kudos.
    Kitchen Scales


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